If you know me at all, you know that one of my weaknesses is whipped cream. I have put whipped cream not only on pies, fruit, and ice cream (which is pretty common); but also on not-so-traditional food items such as oatmeal. My most unusual way to eat whipped cream (to date) was with nothing else. There was nothing yummy to put it on so I had a bowl of plain whipped cream.
I know some of you are going “ewwww” right now. I don’t mind, to each is own.
One of my favorite breakfast items is a waffle topped with fresh fruit (usually fresh organic strawberries or raspberries) and a (very large) dollop of whipped cream.
This was all well and good, however, until I began a Summer cleanse; which required me to be dairy free.
I’m happy to report that the transition was amazingly easy (which was unexpected). I even found some vegan cheeses I enjoyed. The first brand I went with was Daiya (with which I was already familiar), but now I use mostly Follow Your Heart brand. It melts like real cheese and tastes great. I’ve tried their cheddar slices, as well as cheddar and mozzarella melts.
I also tried NuCulture dips, which I liked a little too much. I snacked on it with some organic non-GMO tortilla chips or some gluten free crackers.
But I digress.
Even though I was dairy free, I still wanted to enjoy my waffles (or desserts) topped with whipped cream. My main issue was that the only dairy free whipped cream I found was either made with loads of chemicals or with coconut milk.
The problem with the coconut milk, as I’ve mentioned before, is that I really don’t care for the taste. I don’t want everything I eat to have a coconut flavor. In my opinion, the coconut taste overpowers a lot of dishes.
I played around with some ingredients and finally came up with a winning recipe. It’s made with cashews and expeller pressed coconut oil (no coconut flavor). It’s easy to make, has a great consistency, and tastes fantastic. I was very pleased with my results.
Dairy Free Whipped Cream: Ingredients
Soak your raw cashews for a minimum of three hours (or overnight).
Drain them and place in a high powered blender (as usual, I use my trusted Vitamix).
Add the water and blend on high until no cashew pieces remain.
Note: I assume you could use store-bought cashew milk (or another dairy free alternative) although I have not tried this.
Note: You can also use some powdered sugar, powdered coconut sugar, erythritol for a low carb option (powdered in a coffee grinder), a little bit of raw honey or raw agave syrup, or another natural sweetener of your choice.
Blend until all of the ingredients are well combined.
Finally, add the xanthan gum and blend until your whipped cream thickens.
Place your fresh dairy free whipped cream in the fridge to set. You can use it as is or whip it further with a hand mixer once it has set.
This recipe makes about one cup.
Trim Healthy Mama (THM) followers this is an S recipe.